Fermented vegetables: Nutrition Facts and Calories
This category covers vegetables that have undergone lactic acid fermentation. Products may include sauerkraut, kimchi, and other fermented vegetable preparations. Fermentation is a process where microorganisms convert carbohydrates into acids, alcohol or gases. The ingredient list typically shows the primary vegetable, such as cabbage or carrots, followed by salt and any added flavourings like garlic, spices or herbs. The nutrition label provides information on energy, fat, saturated fat, carbohydrates, sugars, fibre and salt content per serving. For these products, fibre content can be a notable feature, reflecting the vegetable base. Salt is an essential component of the fermentation process and is therefore present in these products; UK guidance recommends adults consume no more than 6g of salt per day. Sugars may be present naturally from the vegetables or added during processing. All values are shown per 100 g so products can be compared.
28 products · values per 100 g
Amazon links are paid links. As an Amazon Associate I earn from qualifying purchases. About these links
